Kale Butternut Squash Salad with Farro
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vibrant autumn salad of massaged kale, roasted butternut squash, and farro dressed in a sweet onion vinaigrette with feta, cranberries, and pumpkin seeds. Naturally hearty and great for meal prep.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 bunch kale (stems removed and leaves chopped)
- ½ cup uncooked farro (or 1 ½ cups cooked farro)
- 1 medium butternut squash (peeled, seeded and chopped (about 4 cups))
- 6 ounces feta (crumbled)
- ½ cup dried cranberries
- ½ cup pumpkin seeds
- ¼ cup diced Vidalia onion
- ¼ cup olive oil
- ¼ cup apple cider vinegar
- ¼ cup honey
- 1 teaspoon maple syrup
- 1 teaspoon stone ground mustard
- ½ teaspoon Kosher salt
- ½ teaspoon black pepper
At a glance
PER SERVING · TIME 40M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 504mg
- Total sugar
- 26g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 710mg
- Calcium
- 265mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 504MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.